Name: Pumpkin Soup with Gruyère
Ingredients: Kosher salt and freshly ground black pepper; 1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin; 1 teaspoon fennel seeds, finely ground; 2 garlic cloves, thinly sliced; 1/4 cup unsalted butter, softened; Flat-leaf parsley; 2 large pinches piment d'Espelette; 1 cup fresh breadcrumbs made from white bread; 2 fresh or dried bay leaves; 2 cups grated Gruyère; 5–7 cups low-salt chicken stock

Pumpkin Soup

What type of pumpkin should I use for pumpkin soup?

Do I need to peel the pumpkin before making soup?

Can I use canned pumpkin instead of fresh pumpkin?

What other ingredients do I need besides pumpkin for pumpkin soup?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making pumpkin soup?

The most fun dish at the party is also the most delicious when you're preparing this pumpkin soup with gruyère cheese that's served directly in the pumpkin.

Milk

Wheat

Seasonings

gram

black pepper

Fresh Vegetables

pumpkin

fennel seed

garlic

Butter & Margarine

unsalted butter

fresh parsley

chili pepper

Other Bread

bread crumbs

fresh bay leaves

Cheese

gruyere cheese

Stocks & Broths

milliliter

chicken stock

Cholesterol

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Beta-carotene

Vitamin A

Choline

Vitamins

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Folic Acid (B9)

Vitamin C

Lycopene

Calories

Water

Dietary Fiber

Vitamin K

Lutein+zeaxanthin

Alpha-carotene

Beta-cryptoxanthin

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Pumpkin Soup with Gruyère

Baking Goods

Produce

Dairy

Bakery

Meal

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